Prep 2 hrs
Cook 1 hr
Very unusual cake
- 3 ounces dark chocolate
- 2 tablespoons unsweetened cocoa powder
- 1 cup butter, at room temperature
- 1 1⁄2 cups sugar
- 5 eggs
- 2 teaspoons vanilla
- 1 1⁄2 cups buttermilk
- 3 1⁄4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 10 ounces dark chocolate
- 1 cup whipping cream
- Grease and flour three 9" round cake pans.
- Trace three 9-inch circles on parchment paper; cut out. Draw 6-inch circle, centered, on each cutout; draw 3-inch circle, centered, on each cutout.
- Line bottom of each pan with 1 paper circle, pencil side down.
- In large heatproof bowl set over hot (not boiling) water, melt chopped chocolate. Stir in cocoa powder. Let cool to room temperature.
- In separate bowl, combine flour, baking powder, baking soda and salt. Set aside.
- In large bowl, beat butter with sugar until light and fluffy. Beat in eggs,one at a time, beating well after each addition, add vanilla.
- Beat in flour mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
- Stir 3 1/2 cups of the batter into melted chocolate.
- Spoon white and chocolate batters into separate large piping bags(or spoon into 2 large resealable plastic bags and cut 1-inch hole in 1 corner of each).
- Pipe chocolate batter to fill outer ring of each of 2 of the pans.
- Pipe white batter over middle ring, then chocolate batter over inner ring.
- In third pan, pipe white batter over outer ring, chocolate over middle ring and white over inner ring.
- Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, 20-25 minutes.
- Let cool in pans on rack for 10 minutes. Turn out onto rack; let cool completely.
- For the filling, place chopped chocolate in bowl.
- In saucepan, heat whipping cream over medium heat just until steaming. Pour over chocolate, whisking just until melted.
- Refrigerate until thickened but still spreadable, about 30 minutes.
- Whisk just until color lightens.
- Using serrated knife, trim tops of cake layers to make level, if necessary.
- Starting with 1 of the cake layers with chocolate outer ring, spread with 1/3 cup of the ganache.
- Top with cake layer with white outer ring; spread with another 1/3 cup of the ganache.
- Top with remaining cake layer.
- Cover top and side with remaining ganache.
- Refrigerate before serving.
- Some people may find it easier to use one of "Checkerboard Cake Pan Sets" available online or in local stores.